Ribeye Tomahawk Steak on the Blackstone Griddle | Griddle Food Network

On this episode of the Griddle Food Network, How to cook a tomahawk steak on the Blackstone Griddle. Another great recipe from the Blackstone Griddle Recipes.

Nick goes straight carnivore with 2 1/2'' Thick Tomahawk Ribeye Steak on the Blackstone Griddle!

This was a great cook. In the past, I have not been as successful with the tomahawk ribeye steak on a regular grill. After doing some research on timing based on the thickness of the ribeye steak, I decided to go with 7 minutes on both sides check the temperature and adjust as needed if more time was needed. After 7 minutes on both sides I gave the tomahawk an additional 3 minutes on each side. I reached a temperature of 145 degrees and had a nice juicy medium rare tomahawk ribeye steak.

Ingredients:

- 1 Tomahawk Ribeye Steak
- Salt & Pepper
- Thyme Leaves

Italian Butter Ingredients:

- 4 sticks of unsalted sweet butter (let soften)
- Fresh Italian Parsley (chopped - add to the butter)
- 10 Garlic Cloves (chopped - add to the butter)

Using a spatula, whip the soft butter with the parsley and garlic. I used a kitchen aid to whip the softened butter with parsley and garlic.

After the first flip, two minutes into the second side, add butter on all three sides of the tomahawk and on top of it. Lay the thyme leaves on the same three sides and on top. If additional time is needed for another flip feel free to add mover butter during the cook.

Feel free to leave comments or ask any questions below.

Round Eye out!

Griddle Up!

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